Ginger Bok Choy Up In Here
1. Don't be afraid of the bok choy. It's the green stuff in all the sweet and sour chinese food plates we eat.
2. It's really good! Like celery on one end and crunchy romaine on the other.
3. Sautee some fresh or minced garlic in a medium-heat pan with some Pam spray or a spot of oil.
4. Add the chopped bok choy (as much as you want boo boo!) into the pan. Don't burn it.
5. Add a bit of marinade if you want. I went with the Archer Farms Asian Ginger Marinade. Ridiculous.
6. Add some bean sprouts at the end.
7. Add some protein if you want...beans, chicken breast, veggie burger. Tortoise. Whatev.
8. Eat it. Enjoy it. Tell your friends about it.
Roasted Root (come on, that's funny right?)
1. Bite sized pieces of butternut squash (or sweet potato)
2. Halved pecans or walnuts
3. Fresh whole cranberries (the dried ones become bullets and those aren't fun in the teeth).
4. Bite sized pieces (not too thin or they'll lose the sweetness) of apple or pear
5. Roast it for 15-ish minutes, keep checking on it.
6. I found mine to be ready when the cranberries were no longer tart.
7. Add a drizzle of maple syrup or honey. Enjoy with your favorite person and tell them how terrific I am for giving you this idea.
Butternut Squash Risotto
(this is stolen from Rachael Ray, but I skipped the butter, wine and sage...the kids didn't go for it but remember that they worship applesauce and hot dogs).
Ingredients:
One 32-ounce container (4 cups) chicken broth
2 tablespoons extra-virgin olive oil (EVOO)
1 small onion, finely chopped
2 cloves garlic, grated or finely chopped
2 cups arborio rice
1 cup dry white wine
One 12-ounce box frozen butternut squash puree, thawed
Nutmeg
Salt and pepper
1 cup grated parmigiano-reggiano cheese
2 tablespoons butter, cut into small pieces
10 leaves fresh sage, slivered
Directions:
In a large saucepan, bring the chicken broth and 1 cup water to a boil over medium-high heat, then turn the heat to low.
In a large saucepan, bring the chicken broth and 1 cup water to a boil over medium-high heat, then turn the heat to low.
In a large skillet, heat the EVOO , 2 turns of the pan, over medium-high heat. When the oil is rippling, add the onion and garlic and cook, stirring occasionally, until softened, 2 minutes. Add the rice and toast for 3 minutes. Stir in the wine and cook, stirring occasionally, until mostly evaporated, 2 to 3 minutes.
Add 2 ladlefuls of the warm chicken broth to the rice and stir until the liquid evaporates. Repeat with the remaining broth, cooking the risotto until creamy, about 18 minutes.
During the last 3 minutes of cooking, stir in the squash; season with nutmeg, salt and pepper.
During the last minute of cooking, stir in the cheese and butter. Top with the sage.
